- Product Details
Brunch is like breakfast, except you get maple sausage and more calories. This stout is like a stout you may have had from a brewery across the pond that makes great American-style beers, except it’s better. Let’s admit it - sometimes the homebrew is better than the commercial version. Loaded with hops, coffee, roast, really dark Candi sugar, all the good stuff. Finish it off with a bloody Mary and a High Life chaser.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Brunch Stout Extract Kit Brewing Instructions Regional Style USA Original Gravity 1068 Total Time to Make 6 weeks
- 4.9 / 5.025 ReviewsAmazing stout for an extractI tested a bottle for carbonation after 12 days - and I can't believe this is an extract brew and be this good.Aroma: Chocolate/Coffee/Roasted MaltsTaste: Dark Chocolate/Coffee and dark fruit.Mouthfeel: Smoooooth with an acidic back end. I will buy this again in a freaking secondJuly 20, 2013DeliciousThis is a great full flavor brew. Creamy with a good head & dark color. If you favor stouts, this one is the best. Very delicious.December 15, 2013Smells amazingI just brewed this kit last weekend. I can honestly say it made our house smell amazing. My only negative comment would be that the grain bag should have been a little bigger, as the kit has 3 pounds of specialty grains. We were able to get them to fit in the bag provided, but a slightly larger bag would have been welcome. I can't wait to see how it turns out.October 30, 2013Very Active Fermentation and Very Delicious ResultThis brew started out on a challenging note, with the yeast a bit too happy and a blocked up air lock (and a swelled beyond recognition fermenter). I made a quick fix with a blow off and it remained very active for 3+ days. I left it in primary for 2.5 weeks, then cold crashed and bottled for 3 additional weeks. The end result is one of the very best stouts I have had and one that I want to keep all to myself. This will have a permanent spot in my annual rotation from now on!December 26, 2016Purchased
3 months agoThe Morning AfterThe beer at this point is still bottle conditioning but through the boil, in the carboy it smelt wonderful! I can't wait to try this dark beast I named, "The morning after."March 28, 2016Have made this extract kit a couple of times and love it It ages well alsoDecember 29, 2016Purchased
1 year agoAwesomeAwesome and even the wort is great. In primary today. Will bottle in four weeks and drink after two weeks in the bottle. I can't wait that long. I highly recommend this beer to every one.March 28, 2013You can actually taste chocolate flavor, and a hint of coffee dances around the edge.Bottled Sunday Brunch Stout yesterday. Tasted great coming out the fermenter. I left this in primary 26 days at 64 F. Added 4 oz maltodextrine to priming sugar to maximize head retention. This is a medium sweet stout. You can actually taste chocolate flavor, and a hint of coffee dances around the edge.June 1, 2013Looks, smells and tastes amazingGive this some time to age, pop in the fridge for a day or so, pour a glass, let it sit for 15 minutes or so and you'll be very pleased. You should probably get your blow off set up ready as I had to switch air locks a few times from due to it foaming through. If I were to do it again, I wouldn't rack to secondary for what it's worth. Anyways, f-in delightful, just brew it!January 6, 2015DelightfulThis beer is delightfully busy with the myriad of flavors dancing across the palate. One must be careful when serving this to friends...when the ask for more, they'll likely be deceived at the potency of this beverage as the alcohol notes are sheltered under the booming tastes from the specialty grains, coffee, and hops. Cheers!December 2, 2013
- Browse 6 questions Browse 6 questions and 10 answersHow and when are the coffee beans added? In a muslin bag?BEST ANSWER: The coffee beans were ground coarsely and added at the end of the boil off the stove. I let them sit for 15/30 min prior to cooling with my wort chiller. And I put my stuff straight in the Carboy with no muslin bag. I filter it out on my transfer to the secondary. Hope this help! Cheers!The bag that the kit comes with says it is 4 oz. but it actually measures out to be 3 times that amount at 12 oz. Are you supposed to use all 12 oz or just 4 oz? ThanksBEST ANSWER: Hello John,
Thank you for choosing Northern Brewer! That sounds like a mistake on our part. One of the members of our production team must have over filled the bag with coffee. You will just want to use the 4 oz. rather than the whole 12 oz. I hope that this helps!anyone have a final gravity ?BEST ANSWER: The final gravity would probably be close to 1.014-1.018, somewhere like that. This will vary depending on the yeast used. You can usually count on 70-75% attenuation. -Mike W, Northern BrewerHas anybody tried substituting cold brew in the secondary? Instead of adding the beans at the end of the boil? If so, how much cold brew would you add?BEST ANSWER: I do not know of anyone specifically that has done this, but I see no reason why you could not. I would make a small amount of cold brew coffee and add it to the secondary, a little at a time. This way, you can add just the right amount to your preference.Well I changed airlocks after a blowout, but I didn't notice that the lid had been barely lifted on one side so there's a very good chance I had air contamination. Newbie with no hydro, I'm worried my beer is ruined. It smelled kind of sour, but that could've just been the stuff stuck on the side of the carboy. I still racked to secondary and tasted it (though I'm not sure what it is supposed to taste like), and I still plan to bottle. Based off of the picture, can you tell if I ruined my batch?
https://goo.gl/photos/xUxuwHKa8XE6h8kT7BEST ANSWER: This sort of thing does not usually harm the fermenting beer, the CO2 being produced stays atop the beer, and protects it from oxygen exposure. But something looks to be wrong with THAT beer, it looks like mold or some kind of bacterial growth on there. That does look like some kind of infection has gotten into it. Just having the lid lift up, or even be removed, is not enough to cause this sort of infection. I don't think the beer is savable, sorry to say. I'd review your sanitation procedures, and maybe step up to PBW/Star San if not using those items to clean and sanitize. Maybe replace your siphon tubing, or any thing else that could be harboring bacteria that can wreck beers. -Mike W, Northern BrewerWhat is the approximate ABV ?BEST ANSWER: This will finish with about 6-6.5% ABV
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